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South African melktert with thin pastry, smooth milk custard, cinnamon, and one cut slice.

South African Melktert

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South African milk tart with a thin pastry crust, smooth vanilla milk custard, and a light cinnamon finish.
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Prep Time 35 minutes
Cook Time 45 minutes
Chilling 3 hours
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: South African
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pastry
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp fine salt
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 large egg
Milk Custard
  • 4 cups whole milk
  • 2 tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 tsp ground cinnamon for dusting

Equipment

  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • Medium saucepan
  • Mixing bowls
  • Fine-mesh sieve

Method
 

Bake the Crust:
  1. Mix flour, sugar, and salt. Cut in cold butter until the mixture has small irregular crumbs, then mix in the egg just until a dough forms. Chill 20 minutes.
  2. Roll the dough and line a 9-inch tart pan. Prick the base, chill 10 minutes, line with parchment and weights, and bake at 375 F (190 C) for 15 minutes. Remove weights and bake 8 to 10 minutes until pale gold. Cool.
Cook the Custard:
  1. Warm milk and butter in a saucepan until steaming. Whisk sugar, eggs, flour, cornstarch, vanilla, and salt in a bowl until smooth.
  2. Slowly whisk half the hot milk into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 4 to 6 minutes until thick and smooth. Do not boil hard.
  3. Pass the custard through a fine sieve into the cooled crust and smooth the surface. Dust lightly and unevenly with cinnamon.
Chill:
  1. Cool for 30 minutes, then refrigerate at least 3 hours until set. Slice with a clean knife and serve chilled or cool.

Nutrition

Calories: 360kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 260mgFiber: 1gSugar: 19g

Notes

  • Constant gentle whisking and straining produce a smooth custard without bubbles or flour lumps.
  • Keep covered in the refrigerator for up to three days; the crust softens gradually.